Sweet Potato Shoestring Fries Recipe

Sweet potatoes: These are the star of the recipe, providing a sweet and nutritious base for the fries.

Olive oil: Used to coat the sweet potato strips, helping them to crisp up in the oven.

Salt: Enhances the natural sweetness of the sweet potatoes and balances the flavors.

Paprika: Adds a subtle smoky flavor and a touch of color to the fries.

When using a mandoline slicer to cut the sweet potatoes into thin shoestring strips, ensure that you use the hand guard or a cut-resistant glove to protect your fingers. This not only ensures uniform slices but also keeps you safe from accidental cuts. Additionally, make sure the sweet potatoes are dry before tossing them with olive oil and spices, as excess moisture can prevent them from becoming crispy in the oven.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a good alternative for fries.

• sweet potatoes - Substitute with carrots: Carrots can provide a similar sweetness and crispiness when cut into thin strips and baked.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and has a high smoke point, suitable for baking fries.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to achieve a similar flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the fries while maintaining the same level of heat.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and spice, providing a different but enjoyable flavor profile.

• Allow the sweet potato fries to cool completely at room temperature. This helps prevent condensation, which can make them soggy.

• Transfer the cooled fries to an airtight container or a resealable plastic bag. If using a container, place a piece of parchment paper between layers to prevent sticking.

• Store the container or bag in the refrigerator. The fries will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Spread the fries in a single layer on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For freezing, place the cooled fries on a baking sheet in a single layer. Freeze for about 1-2 hours, or until solid. This prevents them from sticking together.

• Once frozen, transfer the fries to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• To reheat from frozen, preheat your oven to 400°F (200°C). Spread the frozen fries on a baking sheet and bake for 15-20 minutes, or until crispy and heated through.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover sweet potato shoestring fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning halfway through, until they are heated through and regain some crispiness.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the fries in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the skillet. Once the oil is hot, add the fries in a single layer. Cook for 3-5 minutes, stirring occasionally, until they are heated through and slightly crispy.

• Microwave Method: Place the fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods, but it is quick and convenient.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Spread the fries on the toaster oven tray in a single layer. Bake for 8-10 minutes, turning halfway through, until they are warmed up and slightly crispy.

• Mandoline slicer: A tool used to cut the sweet potatoes into thin, uniform shoestring strips quickly and efficiently.

• Baking sheet: A flat, rectangular metal pan used to spread out the sweet potato strips in a single layer for even baking.

• Parchment paper: A non-stick paper used to line the baking sheet, preventing the sweet potato strips from sticking and making cleanup easier.

• Large bowl: A spacious container used to toss the sweet potato strips with olive oil, salt, and paprika, ensuring they are evenly coated.

• Oven: An appliance preheated to 425°F (220°C) used to bake the sweet potato strips until they are crispy and golden brown.

• Spatula: A tool used to turn the sweet potato strips halfway through the baking process to ensure even cooking.

• Cooling rack: A wire rack used to let the baked sweet potato strips cool slightly before serving, helping them stay crispy.

Use a food processor: Speed up the slicing process by using a food processor with a julienne blade instead of a mandoline slicer.

Preheat the oven: Start preheating your oven while you prepare the sweet potatoes to save time.

Batch cooking: Double the recipe and cook in batches to have extra shoestring fries for later.

Uniform thickness: Ensure all sweet potato strips are of uniform thickness for even cooking.

Quick cleanup: Line your baking sheet with parchment paper for an easier cleanup.